Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: bkrl3
menu

The base of this tasty seafood salad is cabbage, a cruciferous vegetable That's a good source of vitamin C. For easier preparation, chop the vegetables in a food processor while the shrimp are marinating

Ingredients

1 clove Garlic

3 tbsp. Lemon juice

1 tbsp. Hoisin sauce (Chinese sauce)

1/8 tsp. Red pepper flakes

Pinch of white pepper

1 lb. Medium peeled shrimp

1 Medium head cabbage, grated

1 Carrot, grated

1 cup Chopped watercress

2 Ripe red tomatoes, quartered

1/3 cup Lime juice

2 tbsp. Honey

1/2 tsp. Salt (optional)

2 tbsp. Chopped fresh basil

2 tbsp. Roasted, chopped peanuts

Crushed red pepper flakes

Preparation

In a blender, combine the garlic clove, lemon juice, hoisin sauce, red pepper flakes and white pepper. Purée until smooth. Marinate the shrimp in the purée for 20 minutes.

Meanwhile, mix together the lime juice, honey and salt and toss into the salad.

Cook the shrimp in a non-stick pan with the marinade for 2 to 3 minutes -- it's done when it turns pink. Mound the shrimp in the middle of the salad and place the quartered tomatoes around the edges of the bowl. Garnish with basil, peanuts and red pepper flakes. Makes 4 Servings.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment